These perfect little morsels of earthy cheesy goodness are great for an after school snack or appetizers.
- ½ cup grated Parmesan
- ½ cup Panko
- 4 slices bacon, cooked and crumbled
- 2 tablespoons Italian leaf parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 12 button mushrooms, stems removed
Preheat oven to 350 degrees.
In a medium bowl, mix the Parmesan, panko, bacon, parsley and olive oil. Place the mushrooms, top down, on a sheet pan or cookie sheet. Stuff about ½ tablespoon of the mixture into mushroom caps, drizzle with more olive oil.
Bake for about 20 minutes, until the cheese is bubbling.